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Thai Chicken Pasta Salad Recipe

Thai Chicken Pasta Salad Recipe

This healthier twist on traditional Pad Thai has only 1/3 the sodium of similar name-brand products—and it's ready to serve in just 30 minutes! —Beth Dauenhauer, Pueblo, Colorado
TOTAL TIME: Prep/Total Time: 30 min. YIELD:8 servings


  • 12 ounces uncooked whole wheat spaghetti
  • 2 large carrots, julienned
  • 3/4 cup reduced-fat creamy peanut butter
  • 3 tablespoons water
  • 3 tablespoons lime juice
  • 3 tablespoons molasses
  • 4-1/2 teaspoons reduced-sodium soy sauce
  • 3 garlic cloves, minced
  • 1-1/2 teaspoons rice vinegar
  • 1-1/2 teaspoons sesame oil
  • 1/4 teaspoon crushed red pepper flakes
  • 8 cups finely shredded Chinese or napa cabbage
  • 2 cups shredded cooked chicken breast
  • 2/3 cup minced fresh cilantro
  • 3 tablespoons unsalted dry roasted peanuts, chopped


  • 1. In a Dutch oven, cook spaghetti according to package directions, adding the carrots during the last 2 minutes of cooking.
  • 2. Meanwhile, in a small bowl, whisk peanut butter, water, lime juice, molasses, soy sauce, garlic, vinegar, sesame oil and red pepper flakes until blended. Drain spaghetti and carrots; place in a large bowl. Add cabbage, chicken and dressing; toss to coat.
  • 3. Sprinkle with cilantro and peanuts. Serve immediately or refrigerate until serving. Yield: 8 servings.

Nutritional Facts

1-1/2 cups equals 400 calories, 12 g fat (2 g saturated fat), 27 mg cholesterol, 298 mg sodium, 51 g carbohydrate, 9 g fiber, 25 g protein.

Reviews for Thai Chicken Pasta Salad

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Reviewed Jan. 24, 2015

"I felt that 1/2 cup of peanut butter was plenty, & I'm a peanut butter lover. I also added an extra splash of vinegar to cut the richness & omitted the sesame oil. With those changes, I loved this recipe."

Reviewed Jan. 15, 2015

"The peanut butter taste is very overwhelming. Maybe reducing it would improve the dressing. Otherwise, a good recipe."

Reviewed Jul. 7, 2014

"We enjoyed this salad. Agree the dressing is too thick. I didn't want to reduce the amount of peanut butter so just added additional water (warm) until I got the consistency I wanted. In fact, I ended up making another half batch of dressing because it didn't seem like there was enough--pasta was kind of "dry." Added more red peppers as we like hot & spicy. Used cole slaw cabbage mix that also contained chopped carrots to simplify and added chopped green onions."

Reviewed Mar. 23, 2014

"Easy and delicious, this sauce is a new favorite. I reduced the amount of peanut butter, and the dressing was easy to work with. The flavor was even better the second day."

Reviewed Jan. 19, 2012

"Terrible taste, put in trash."

Reviewed Mar. 13, 2011

"We loved this! dressing was very thick we doubled it and it was a little much but, when warmed it softened:)"

Reviewed Mar. 13, 2011

"We loved this!"

Reviewed Feb. 19, 2011

"I loved this and so did my family! Fresh, bright, different, and addicting:)"

Reviewed Feb. 19, 2011

"The dressing seemed to thick to really mix in very well .Any hints?? Maybe less peanut butter??"

Reviewed Feb. 17, 2011

"Unfortunately, the peanut butter overwhelmed all the other flavors. Maybe a 1/2 cup instead of 3/4? My DH and kids did not care for this so I will not be making it again."

Reviewed Feb. 11, 2011

"Soso good!"

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.